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Introduction
Kevin Keener, Ph.D., P.E. Food process engineer, Extension specialist, and associate professor of food science
1. What are GMPs? 1.1 GMP categories 2. Examples of GMPs 2.1 cGMPs and personal hygiene 2.2 Employers responsibility 3. Compliance and GMPs 4. What are SSOPs? 4.1 Pre-operational SSOPs 4.2 Operational SSOPs 5. Meat and poultry SSOPs 6. Action steps for the processor
An estimated 75 million cases of foodborne illness occur annually in the United States. A large majority of these result from poor hygiene practices. For example, it has been documented that between 30 percent and 50 percent of persons do not wash their hands after using the restroom. Proper training of employees is the primary means to reduce food contamination in a processing plant.
GMP regulations are designed to control the risk of contaminating foods with filth, chemicals, microbes, and other means during their manufacture.
1. General maintenance of physical facilities 2. Cleaning and sanitizing of equipment and utensils 3. Storage and handling of clean equipment and utensils 4. Pest control 5. Proper use and storage of cleaning compounds, sanitizers, and pesticides 6. Employee training 7. Plant design 8. Quality assurance assessment These are the umbrella GMPs for all FDA-inspected food processing establishments regardless of size. Specific GMPs establish regulations for particular industries and products and are in addition to the umbrella GMPs. For example, there are specific GMPs for seafood processors and dairy processors.
EXAMPLE: GMPs Involved: Sanitary facilities and controls, 21 CFR 110.37e (http://a257.g.akamaitech.net/7/257/ 2422/10apr20061500/edocket.access.gpo.gov/ cfr_2006/aprqtr/21cfr110.37.htm).
1. Provide training in food handling and personal hygiene. 2. Conduct regular inspections of employees hygiene and hygienic work habits. Violations should be handled as disciplinary violations, and incentives for superior hygiene should also be provided. 3. Properly maintained sanitary facilities and supplies. This includes ample quantities of soap, disinfectant, working sinks, hairnets, etc. As you may have noticed while browsing through the GMPs, some regulations are written so that compliance is easily evaluated. For instance, the regulation that no pests shall be allowed in any area of the food plant is clearly defined. If an inspector found a pest, such as a mouse, or evidence of a pest in the food plant, then there obviously is a violation of the regulation. However, some GMPs contain phrases such as clean as frequently as necessary to protect against the contamination of the food. This vague regulatory
noncontact surfaces to verify the effectiveness of the established procedures. SSOP records must be maintained on-site for 48 hours and maintained for a minimum of six months. The SSOPs for meat and poultry plants must meet the following regulatory requirements: 1. The plant has written SSOPs describing daily procedures that will be conducted before and during operations to prevent direct product contamination or adulteration. At a minimum, these procedures must address the cleaning of food contact surfaces, equipment, and utensils. The SSOPs state the frequency at which each procedure will be verified. 2. The SSOPs are signed and dated by plant management or plant owner. SSOPs should be reviewed periodically. 3. The plant must identify individual(s) who will be responsible for implementing and monitoring SSOPs and the daily sanitation activities. 4. Written records of SSOP activities along with corrective actions must be maintained for a minimum of six months (48 hours on site).
Meat and poultry plants are unique because they are required to develop, maintain, and adhere to written SSOPs. The plant must identify, by position, the officials who monitor daily sanitation activities, evaluate and document whether the SSOPs are effective, and take appropriate corrective action when needed. Finally, SSOPs must be routinely verified to ensure that they are working properly. Microbiological testing should be done periodically on food and
Find, read, and retain a copy of the cGMPs for the specific type of food plant. These regulations are located in the Code of Federal Regulations (CFR), Title 21, Part 110. Find, read, and retain a copy of the SSOP requirements for meat and poultry processing. CFR, Title 9, Part 416. Develop written policies for personal hygiene that address SSOPs in the plant including handwashing, gloves, jewelry, hairnets, policies for sick employees, etc. Include written SSOPs in the employee training program, specifically those associated with personal hygiene and the plants policies on checking that employees are following the established procedures. Include all sanitation procedures in the SSOPs. Ensure that all sanitation procedures document the verification frequencies, identify responsible persons and supervisory personnel, and describe in detail all verification activities.
PURDUE EXTENSION
The author would like to acknowledge the financial support of the United States Department of Agriculture/Food Safety Inspection Service/Strategic Initiatives, Partnerships, and Outreach Office in developing this fact sheet. This fact sheet was developed with a portion of the funds provided from cooperative agreement FSIS-C-30-2003.
FS-20-W, Small Meat Processing Plants: Overview of HACCP (Hazard Analysis Critical Control Point) } www.ces.purdue.edu/extmedia/FS/FS-20-W.pdf FS-22-W, Small Meat Processing Plants: A Pest Control Program } www.ces.purdue.edu/extmedia/FS/FS-22-W.pdf FS-23-W, Small Meat Processing Plants: A Recall and Traceability Program } www.ces.purdue.edu/extmedia/FS/FS-23-W.pdf FS-24-W, Small Meat Processing Plants: Verification Programs } www.ces.purdue.edu/extmedia/FS/FS-24-W.pdf FS-25-W, Small Meat Processing Plants: Selection and Maintenance of Temperature Measurement Devices } www.ces.purdue.edu/extmedia/FS/FS-25-W.pdf
Acknowledgement
Kevin Keener Associate professor, food process engineer, and Extension specialist Director, Food Technology Development Laboratory Purdue Department of Food Science West Lafayette, IN 47907-2009 Phone: (765) 494-6648 kkeener@purdue.edu
Additional resources
Purdue Department of Food Science, } www.foodsci.purdue.edu/outreach Food Safety and Inspection Service of the USDA, } www.fsis.usda.gov
New 9/07
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